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Cyanogenic Glycosides. Hydrogen cyanide, which is highly toxic, is released from cyanogenic glycosides when plants that contain them are chewed and digested (through an enzyme that is also present in the plant). Cassava (also called manioc, yucca, and tapioca and a major ingredient in fufu flour), sorghum, lima beans, almonds, bamboo, corn, yams (but not sweet potatoes), chickpeas, cashews, stone fruits (like peaches and apricots), and fruits from the apple family are all food sources of cyanogenic glycosides. In most cases, the amount of these compounds can be greatly reduced using traditional preparation methods, which involves soaking (often grinding and then soaking) or fermenting followed by thorough cooking. Excess cyanide residue from improper preparation is known to cause acute cyanide intoxication and goiters (because cyanide binds to iodine and depletes iodine from the body—hence its status as an antinutrient) and has been linked to ataxia (a neurological disorder affecting the ability to walk). It has also been linked to tropical calcific pancreatitis, leading to chronic pancreatitis. You can minimize your exposure to cyanogenic glycosides by not eating the pits or seeds of stone fruits and fruits from the apple family, by eating only canned bamboo if you’re eating bamboo, and by avoiding fresh cassava (unless you know how to prepare it traditionally, which involves soaking it for at least twenty-four hours before thoroughly cooking it).
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Sarah Ballantyne (The Paleo Approach: Reverse Autoimmune Disease, Heal Your Body)